1. Preparation materials: beef, star anise, cinnamon, bay leaves, grass fruits, nutmeg, dried chili peppers, onions, ginger, garlic, Pixian watercress, bean skin, and cooked eggs.

2. Wash the beef and cut it into one centimeter-sized pieces (cut larger if you want to eat large pieces!).

3. Put water in the pot and bring to a boil. After the water boils, add a little cooking wine, add beef and blanch until it bleeds. Use a spoon to skim off the blood, then take out the beef and set aside.

2. Add cooking oil and stir-fry the seasonings over low heat until fragrant.

3. Stir-fry the chili until dark red and remove.

4. Add Pixian bean paste and stir-fry red oil, then add dark soy sauce and cooking wine.

5. Boil another pot of bay leaves and aniseed.

6. Pour all the prepared seasoning and beef into the pot and start stewing. After 40 minutes, add salt, sugar, chicken essence, oyster sauce, cumin, tofu skin, and eggs and simmer. When the beef is tender and the eggs are colored, turn off the heat. The beef soup base (marinated sauce) is completed.

7. Roll out the noodles and prepare to put them in the marinade.

8. Take out the pan and serve beef noodles.